In her new book, New York writer and cook Tamar Adler takes it a step further, beyond the food of nostalgia and well into the food of days gone by.
Author of the instant-heirloom illustrated cookbook Cake, Kalman has been known to gaze into a bakery window and oogle at the pros’ handiwork.
Brooks Headley’s iconic Superiority Burger recipe will not hold your hand on your way to veggie burger nirvana, but you will get there.
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
Lindsay Maitland Hunt’s new cookbook Healthyish makes good-for-you also easy-for-you.
The legend’s latest cookbook wants to help you prepare the best ingredients without complicating the issue too much.
South Carolina native Pamela Strobel was a culinary entrepreneur, creative artist and master crown wearer.
A must-have homage to the pig, Raven & Boar’s bucolic cookbook includes original recipes from 36 local restaurants.
Missed this year’s festival? You can find recipes for the dishes you didn’t eat.
By committing to recipes for everything from sea urchins to Mongolian tea, father and daughter duo Mark and Talia Kurlansky affirm that traditional recipes don’t have to be simplified or sacrificed for younger palates.
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.